title: Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus).
abstract: BACKGROUND
  The increase in the demand for goat's cheese throughout the world has encouraged research into the development of new related products with different textural characteristics. The aim of this work was to study the effect of three commercial starter cultures through the assessment of physicochemical and textural characteristics of goat's milk cheeses made with vegetable coagulant (Cynara cardunculus) during ripening.
  
  
  RESULTS
  Use of the different starter cultures produced a significant effect (P < 0.05) on moisture, proteins, pH, nitrogen fractions and hardness of the cheeses. Results show that the addition of mesophilic starters ensures the correct acidification rate and produced cheeses with lower pH values and greater hardness. Use of thermophilic starter cultures produces cheeses with less instrumental hardness and the use of mixed cultures produced less proteolysis.
  
  
  CONCLUSIONS
  These results are found useful for selecting the most suitable starter for the development of new goat's cheeses.
authors.affiliation: Food Science and Technology Department, University of Murcia, Campus de Espinardo, 30100, Murcia, Spain.
authors.forename: Víctor
authors.initials: V
authors.lastname: García
authors.forename: Silvia
authors.initials: S
authors.lastname: Rovira
authors.forename: Khalid
authors.initials: K
authors.lastname: Boutoial
authors.forename: Eduardo
authors.initials: E
authors.lastname: Ferrandini
authors.forename: María B
authors.initials: MB
authors.lastname: López Morales
mesh_terms: D000818:Animals; D001419:Bacteria; D002364:Caseins / Q000378:metabolism; D002611:Cheese / Q000032:analysis*; D003029:Coagulants; D031942:Cynara; D004032:Diet; D005511:Food Handling / Q000379:methods*; D006041:Goats; D006244:Hardness; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry / Q000382:microbiology; D009584:Nitrogen / Q000032:analysis*; D059748:Proteolysis; D014675:Vegetables; D015003:Yeasts
chemical_list: D002364:Caseins; D003029:Coagulants; D009584:Nitrogen
keywords: cheese; cultures; goat's milk; proteolysis; texture